Microbes involved in Dairy Products

The Dairy Bacteria

These were taken from several different web sites.

Species	Major known function	Product
Propionibacterium shermanii	Flavor & eye formation	Swiss cheese family
Lactobacillus bugaricus Lactobacillus lactis Lactobacillus helveticus	Acid and flavor	Bulgarian buttermilk, yoghurt, kefir, koumiss, Swiss, Emmental, and Italian cheeses
Lactobacillus acidophilus	Acid	acidophilus buttermilk
Streptococcus thermophilus	Acid	Emmental, Cheddar, and Italian cheeses, and yogurt
Streptococcus diacetilactis	Acid	Sour cream, ripe cream, butter, cheese, buttermilk and starter cultures.
Streptococcus lactis Streptococcus cremoris	Acid	Cultured buttermilk, sour cream, cottage cheese, all types of foreign and domestic cheeses, and starter cultures.
Streptococcus durans Streptococcus faecalis	Acid and flavor	Soft Italian, cheddar, and some Swiss cheeses.
Leuconostoc citrovorum Leuconostoc dextranicum	Flavor	Cultured buttermilk, sourcream, cottage cheese, ripened cream butter, and starter cultures.

Cheese	Microorganisms
Soft, Unripened Cottage	Lactococcus lactis Leuconostoc citrovorum
Cream	Streptococcus cremoris
Neufchatel	Streptococcus diacetilactis
Soft, Ripened, 1-5 Months Brie	Lactococcus lactis Penicillium candidium Streptococcus cremoris Penicillium camemberti Brevibacterium linens
Camembert	Lactococcus lactis Streptococcus cremoris Penicillium candidium Penicillium camembert)
Limburger	Lactococcus lactis Brevibacterium linens Streptococcus cremoris
Semisoft, Ripened, 1-12 Months Blue	Lactococcus lactis Penicillium roqueforti Streptococcus cremoris Penicillium glaucum
Brick	Lactococcus lactis Brevibacterium linens Streptococcus cremoris
Gorgonzola	Lactococcus lactis Penicillium roqueforti Streptococcus cremoris Penicillium glaucum
Monterey	Lactococcus lactis Streptococcus cremoris
Muenster	Lactococcus lactis Brevibacterium linens Streptococcus cremoris
Roquefort	Lactococcus lactis Penicillium roqueforti Streptococcus cremoris Penicillium glaucum
Hard, Ripened, 3-12 Months Cheddar	Lactococcus lactis Lactobacillus casei Streptococcus cremoris Streptococcus durans
Colby	Lactococcus lactis Lactobacillus cased Streptococcus cremoris Streptococcus durans
Edam	Lactococcus lactis, Streptococcus cremoris
Gouda	Lactococcus lactis Streptococcus cremoris
Gruyere	Lactococcus lactis Lactobacillus helveticus Streptococcus thermophilus Propionibacterium sheranii or Lactobacillus bulgaricus and Propionibacterium freudenreichii
Swiss	Lactococcus lactis Lactobacillus helveticus Propionibacterium shermanii or Lactobacillus bulgaricus and Propionibacterium' freudenreichii' Streptococcus thermophilus
Very Hard, Ripened, 12-16 Months Parmesan	Lactococcus lactis Lactobacillus bulgaricus Streptococcus cremoris Streptococcus thermophilus
Romano	Lactobacillus bulgaricus Streptococcus thermophilus